Chicken, Wild Leek and Mushroom Meatloaf

I found some beautiful Wild Leeks this weekend at the farmers market and knew I had to make this special meatloaf! Most of us think of meatloaf as boring and everyday, but this recipe is really delicious, and very easy to make. The prep time/bake time takes awhile but if made on a Sunday you will have leftovers on Monday for sure! I found this recipe on Martha Stewarts - Everyday Food and adapted it a little bit for my tastes. I hope you enjoy it as much as I do.

Chicken, Wild Leek and Mushroom Meatloaf

1 1/2 pounds ground chicken
1 bunch wild leeks chopped (white and green parts) or 2 stalks regular leeks
2 1/2 to 3 cups cremini mushrooms sliced
1 clove garlic minced
1 handful sage chopped
1 cup fontina cheese
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 slices of bread (preferably a bit stale) roughly chopped

Saute the mushrooms in half olive oil and butter until just soft, remove from heat and let cool about 5 minutes. Saute the leeks and garlic in the half olive oil/ butter and let cool about 5 minutes.
Mix all remaining ingredients in a large bowl till combined, place mixture on parchment paper on a baking sheet and shape into a log. Bake at 375 degrees for about 45 minutes. Serve with herb/chicken rice and greens. Delicious!